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Tonight’s dinner was a great one. I have pretty high expectations for myself and it’s not too often I think that a dinner is spectacular. Tonight was one of those dinners that you wish your stomach was bigger, just so you can keep eating.

The menu was seared pork porterhouse chops over white bean ragu and tamarind BBQ sauce. I know it sounds intimidating, but it really is simple. Start with the most important step, brining.

Make sure you brine your chops before you cook them. The cut that I used, is simply a bone in chop that has the loin and the tenderloin on the same cut. This meal will work just as well with boneless or even the tenderloin.